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Canned diced tomatoes in jars with fresh tomatoes on the side.
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5 from 10 votes

How to Can Diced Tomatoes

Learn how to preserve garden tomatoes using a safe hot-pack method. These home-canned tomatoes have plenty of soft, chunky pieces and are perfect for soups, chili, pasta sauces, and casseroles. Yields 7 quarts.
Prep Time1 hour 30 minutes
Cook Time50 minutes
Total Time2 hours 20 minutes
Course: Canning, Gardening
Cuisine: American
Keyword: Canned Tomatoes, Tomato
Servings: 28
Calories: 66kcal
Author: Erica Walker

Equipment

  • Pint or quart canning jars
  • Water Bath Canner with rack and lid

Ingredients

  • 22 pounds ripe tomatoes approximately, for 7 quart jars
  • 14 tablespoons bottled lemon juice (2 tablespoons per quart jar) or 3 ½ teaspoons food-grade citric acid (½ teaspoon per quart jar)
  • 7 teaspoons canning salt 1 teaspoon per quart jar, optional

Instructions

  • Prepare the canner and jars. Wash the jars, lids, and bands in hot, soapy water. Place the jars on the rack in a water bath canner and keep them hot in gently simmering water. Prepare the lids according to the manufacturer’s instructions.
    Washing out canning jars.
  • Peel and cut the tomatoes. Wash the tomatoes and remove bruised or discolored areas. Place tomatoes in boiling water for 30 to 60 seconds, or until the skins split. Transfer immediately to ice water. Slip off the skins, remove the cores, and cut the tomatoes into quarters.
    Peeling the skin off a tomato by hand on a cutting board. Quartered tomatoes on the board with a small knife.
  • Heat the tomatoes. Add approximately one-sixth of the tomatoes to a large stainless steel pot. Heat quickly while crushing them with a potato masher or wooden spoon to release their juice. Once boiling, gradually add the remaining tomato pieces while stirring constantly. Keep the mixture boiling while adding the tomatoes, then boil gently for 5 minutes.
    Squishing tomatoes in a large pot.
  • Fill the jars. Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid to each hot quart jar. Add 1 teaspoon canning salt, if desired. Ladle in the hot tomatoes and juice, leaving ½ inch of headspace. Remove air bubbles and adjust the headspace with additional hot tomatoes if needed. Wipe the rims, apply the lids, and tighten the bands until fingertip tight.
    Canning jar with dice tomatoes filled to the top and a canning funnel on top.
  • Process the tomatoes. Place the jars in the water bath canner with 1 to 2 inches of water covering the lids. Bring the water to a full boil, cover, and process quart jars for 45 minutes or pint jars for 35 minutes at elevations up to 1,000 feet. Adjust the time for higher elevations. (see notes below)
    Four jars of canned diced tomatoes in a canning pot.
  • Cool and store. Turn off the heat, remove the canner lid, and wait 5 minutes. Lift the jars straight out and place them on a towel. Cool undisturbed for 12 to 24 hours. Check the seals, remove the bands, label the jars, and store them in a cool, dark, dry place.
    Writing diced tomatoes and date on the top of a canning jar.

Notes

  • This recipe follows the tested hot-pack process for crushed tomatoes. The finished tomatoes will be soft and chunky rather than firm, evenly shaped cubes.
  • Always use bottled lemon juice or food-grade citric acid. Do not use fresh lemon juice.
  • Acidification is required even if you choose an approved pressure-canning option.
  • Salt is optional and may be reduced or omitted.
  • Use firm, disease-free tomatoes from healthy vines.
  • Do not add onions, peppers, fresh garlic, oil, flour, cornstarch, pasta, rice, or other ingredients.
  • Leave exactly ½ inch of headspace.
  • Begin the processing time only after the canner reaches a full boil.
  • If the boil stops during processing, return the canner to a full boil and restart the processing time.
  • Process pints for 35 minutes and quarts for 45 minutes at elevations up to 1,000 feet.
  • At 1,001 to 3,000 feet, process pints for 40 minutes and quarts for 50 minutes.
  • At 3,001 to 6,000 feet, process pints for 45 minutes and quarts for 55 minutes.
  • Above 6,000 feet, process pints for 50 minutes and quarts for 60 minutes.
  • Some separation between the tomatoes and juice is normal.
  • One pint jar can replace approximately one 14.5 to 15-ounce can of tomatoes.
  • Allow jars to cool undisturbed for 12 to 24 hours before checking the seals.
  • Remove the screw bands before pantry storage.
  • For the best quality, use within one year.
  • To ensure safety before canning any type of food, review the USDA Complete Guide to Home Canning.
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    Nutrition

    Serving: 1cup | Calories: 66kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 599mg | Potassium: 852mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2969IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 1mg